Pumpkin loaf

Sick of banana and carrot cakes? Why not try this delicious pumpkin loaf for something different?

It's relatively healthy, low on fat, and has only two eggs. Using brown sugar, one of Sofia's favourites, as a sweetener adds flavour without over sweetening the loaf. With pumpkin pretty cost effective, this recipe is a healthy and scrumptious money saver!

Serves 10

Preparation time: 20 minutes | Cooking time: 50 minutes | Difficulty: Easy


  • 650g butternut pumpkin, peeled, deseeded
  • 100g butter, softened
  • 1½ cups brown sugar
  • 2 eggs
  • 2 cups self-raising flour
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves 


Step 1

  • Preheat oven to 180°C
  • Grease base and sides of a 6cm deep, 10.5 cm x 20.5 cm (base) loaf pan
  • Line with baking paper, allowing a 2 cm overhang at both long ends.

Step 2

  • Wash and cut pumpkin into 4 cm pieces
  • With water clinging, place pumpkin in a single layer on a microwave-safe plate
  • Cover with plastic wrap
  • Microwave on HIGH (100%) for 3 to 4 minutes or until pumpkin is tender
  • Set aside to cool
  • Drain and place cooled pumpkin in a food processor
  • Process until smooth (you should have 1 cup).

Step 3

  • Using an electric mixer, cream butter and sugar until pale and fluffy
  • Add eggs and beat until well combined
  • Stir in pumpkin.

Step 4

  • Sift flour, bicarbonate of soda, cinnamon, nutmeg, ginger and cloves over pumpkin mixture
  • Stir gently to combine
  • Spoon into prepared pan
  • Smooth surface
  • Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean
  • Stand in pan for 10 minutes
  • Lift onto a wire rack
  • Serve warm or cold.

Sofia's suggestion

  • Spread with real butter, for a real treat!

Recipe and image source

Recipe: Simone Nicholls | Taste.com.au
Photography: Louise Lister and Ben Dearnley